The original salmon smokehouse London Cure v Scottish

London Cure smoked salmon has a “very simple” recipe, the owner of the label claims, containing only a little salt and “just the right amount” of oak smoke. The fillets are salted by hand with bones left in to enhance flavour, and the label prides itself on having no sugar or liquid smoke – unlike other forms of Scottish salmon. The dish owes its existence to H Forman & Son, a family business based in East London since 1905, when Russian immigrant Aaron ‘Harry’ Forman established the company with his son Louis. Harry was one of many Eastern European immigrants who helped to introduce smokehouses into East London in the 1900s. The father and son team spotted the potential in curing fresh Scottish salmon. A century on, H Forman & Son now remains the last of London’s original salmon smokehouses.